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Cotton Candy® Grape Lemonade Ice Pops
Dessert

Cotton Candy® Grape Lemonade Ice Pops

Prep
5 min
Cook
Total
485 min

Instructions

  1. 1 Divide grapes between ice pop molds. Pour lemonade over the grapes.
  2. 2 Freeze for 8 hours, or overnight. Run molds under cold water for 10 to 15 seconds to release pops.

By Soup Loving Nicole

Ripe Grape Pie
Dessert

Ripe Grape Pie

4.1

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Wash fully ripened grapes. Separate the grape pulp and skins. In a sauce pan over medium heat cook grape pulp slowly until soft. Rub cooked pulp through a sieve. Combine the sieved pulp and grapes skins.
  3. 3 Mix the flour and sugar together and add to grape mixture. Stir in the melted butter and pour into one 9 inch unbaked pie shell. Cover top with strips of pastry. You can make a lattice pattern if desired.
  4. 4 Bake at 425 degrees F (220 degrees C) for about 25 minutes.

By Jean

Dessert Pizza
Dessert

Dessert Pizza

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Press cookie dough evenly into a 12 inch pizza pan. Bake in preheated oven for 15 to 20 minutes, until golden brown. Cool in pan on wire rack.
  3. 3 Spread whipped topping over cooled crust. Arrange fruit in a decorative pattern. Refrigerate until ready to serve.

By Michele O'Sullivan

Watermelon Fruit Salad
Dessert American

Watermelon Fruit Salad

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Cut each watermelon in half lengthwise. Hollow out the insides using a melon baller, reserving rind for later use. Drain pineapple, and discard juice. Cut apples in half, remove cores, and cut into bite size pieces. Peel banana, and slice in to bite size pieces. Rinse grapes under cold running water, and pat dry.
  2. 2 In a bowl, toss together the watermelon balls, pineapple, apple, banana chunks, and grapes. Divide fruit salad among the 4 reserved watermelon "bowls," and serve.

By GREEKGURU

Almond Ice
Dessert

Almond Ice

4.1

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Soften gelatin in 1 cup cold water. Add 2 1/4 cups boiling water and sugar. Stir until thoroughly dissolved. Add 3 cups cold water and the almond extract. Mix well.
  2. 2 Pour gelatin mixture into a 9x13 inch pan and refrigerate for at least 4 hours. Cut into 1 inch squares and serve in a bowl with cut fruits.

By Sadie

Tanghulu
Dessert Chinese

Tanghulu

4.6

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Line a large baking sheet with paper towels. Pat fruit dry. Divide fruit among wooden skewers, 3 pieces each, arranging fruits to cover end of skewer and ensuring fruits are touching.
  2. 2 Stir together sugar, water, and corn syrup in a small shallow saucepan. Bring to a boil over medium heat, undisturbed. Reduce heat to medium-low, cook, undisturbed, until a candy thermometer registers 300 degrees F (150 degrees C), 18 to 20 minutes.
  3. 3 Meanwhile, prepare an ice bath.
  4. 4 Remove pan from heat, let stand until bubbles subside, 1 to 2 minutes. Carefully tilt pan so sugar mixture pools to one side. Working quickly, place fruit end of one skewer in sugar mixture, rotating to fully coat; allow excess syrup to drip back into pan. Place dipped skewer, fruit side down, in ice bath, allowing to cool fully, about 1 minute. Place, fruit side up, in a heavy cup or saucepan. Repeat with remaining skewers and sugar mixture, working quickly. Using kitchen scissors, trim any excess sugar drips. Serve immediately.

By thymeforpineapple

Fruit Pizza Trifles To Go
Dessert European

Fruit Pizza Trifles To Go

4.8

Prep
30 min
Cook
Total
60 min

Instructions

  1. 1 Combine cream cheese, sugar, and vanilla extract in a bowl until smooth. Refrigerate until cold, about 30 minutes.
  2. 2 Gently stir pineapple, strawberries, grapes, and blueberries together in a separate bowl.
  3. 3 Place ½-inch layer cream cheese mixture in bottom of each plastic cup; top with ⅓ cup mixed fruit and 1 to 2 teaspoons cookie crumbs. Garnish each trifle with sliced kiwi. Refrigerate trifles until ready to serve.

By lovestohost

Summer Fruit Salad with Mint Dressing
Dessert American

Summer Fruit Salad with Mint Dressing

4.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine watermelon, strawberries, peaches, nectarines, pear, and grapes in a large bowl.
  2. 2 Whisk lemon zest, lemon juice, mint, and honey together in a small bowl; drizzle over fruit mixture and toss to coat.
  3. 3 Refrigerate before serving, 1 hour.

By TimTanguay

Cheesecake Fruit Salad
Dessert American

Cheesecake Fruit Salad

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Beat milk and pudding mix together in the bowl of a stand mixer until incorporated; slowly beat in cream cheese, increasing the speed to high until mixture is smooth and somewhat thick. Fold in frozen whipped topping with a spatula until well incorporated, light, and creamy.
  2. 2 Gently fold in grapes, strawberries, bananas, blackberries, raspberries, and blueberries until fruit is evenly coated.
  3. 3 Cover and refrigerate until ready to serve.

By Rebekah Rose Hills

Perfect Summer Fruit Salad
Dessert American

Perfect Summer Fruit Salad

4.8

Prep
25 min
Cook
5 min
Total
210 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 To make the sauce: Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes.
  3. 3 Remove from heat and stir in vanilla extract. Set aside to cool.
  4. 4 Layer fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour cooled sauce over fruit; cover and refrigerate for 3 to 4 hours before serving.

By Nicole Graham Holley

Italian Fresh Purple Grape Cake
Dessert Italian

Italian Fresh Purple Grape Cake

4.3

Prep
25 min
Cook
55 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C) with rack in center position. Generously butter and flour a 9-inch springform pan, tapping out any excess flour.
  2. 2 Whisk sugar and eggs together in the bowl of a stand mixer fitted with the whisk attachment until thick and lemon-colored, about 3 minutes. Whisk in milk, olive oil, melted butter, and vanilla extract until blended.
  3. 3 Sift 1 ½ cups flour, baking powder, and salt into a large bowl; toss in lemon zest and orange zest until evenly coated. Stir flour mixture into sugar mixture with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl; stir once more. Set batter aside to allow flour to absorb liquids, about 10 minutes.
  4. 4 Stir 7 to 8 ounces grapes into batter until incorporated; spoon batter into the prepared cake pan and smooth top with a spatula.
  5. 5 Bake in the preheated oven for 15 minutes. Sprinkle reserved grapes over top. Continue baking until top is a deep golden brown and cake feels quite firm when pressed with a fingertip, about 40 minutes more. Cool on a wire rack for 10 minutes.
  6. 6 Run a knife along sides of the pan to loosen cake. Release and remove sides of springform pan, leaving cake on the pan base. Cool to room temperature. Cut into thin wedges to serve.

By MARBALET

Wild Grape Starter

Wild Grape Starter

4.2

Prep
Cook
Total

Instructions

  1. 1 Stem grapes into a medium mixing bowl. Crush with hands. Cover with cheesecloth, and set aside for three days at room temperature.
  2. 2 After three days there should be bubbles in the grape juice, indicating fermentation has begun. Strain liquid, and discard skins. Return to bowl, and stir in 1 cup whole wheat flour. Set aside for 24 hours at room temperature.
  3. 3 Measure 1 cup starter, discard any extra, and transfer to a 1 quart glass or ceramic container with a lid. Stir in 1 scant cup bread flour and 1 cup water. The mixture should resemble a thick batter; add more water or flour if necessary to achieve this consistency. Cover loosely with lid. Let stand at room temperature for 24 hours. Repeat the following day. Some activity should be noticeable: the mixture should be starting to bubble. Repeat twice more. You will need to discard some of the mixture each day.
  4. 4 Starter should be quite active. Begin feeding regularly, every 4 to 6 hours, doubling the starter each time. For instance, if you have 1 cup starter, add 1 cup bread flour and 1 cup water. Alternatively, store in the refrigerator, and feed weekly.

By Maryellen

Spiced Grapes
Appetizer

Spiced Grapes

4.0

Prep
10 min
Cook
5 min
Total
1455 min

Instructions

  1. 1 Combine sugar and water in a saucepan; simmer over medium heat until sugar is dissolved, about 2 minutes. Remove saucepan from heat and stir Chinese five-spice powder into sugar mixture.
  2. 2 Pierce each grape all the way through using a fork. Add grapes and sugar mixture to a resealable bag; refrigerate, turning every few hours, until grapes are marinated, about 24 hours.

By MJodyH

Christie's Salad
Lunch

Christie's Salad

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Toss kale, grapes, feta cheese, and walnuts together in a large salad bowl.
  2. 2 Stir seasoned rice vinegar and water together to make 3/4 cup total volume. Whisk honey and olive oil into the vinegar mixture until completely integrated; pour over the kale mixture and toss to coat.

By Kristie Ann

Groovy Green Smoothie
Drink American

Groovy Green Smoothie

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place spinach, banana, grapes, yogurt, and apple into a blender. Cover, and blend until smooth, stopping frequently to push down anything stuck to the sides. Pour into two glasses and serve.

By mamaiscookin

Parmesan Crisp Salad
Dinner

Parmesan Crisp Salad

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil a sheet pan and place 1 tablespoon of shredded Parmesan in piles on the pan.
  2. 2 Bake for 8 minutes or until cheese starts to brown. Remove from oven and let cool for 1 minute. Remove crisps from the pan and cool completely.
  3. 3 In a small bowl, whisk together vinegar and olive oil. Add dressing to the chopped Brussels sprouts and toss until coated. Transfer to serving bowl and top with orange wedges, hazelnuts, and red grapes. Garnish with Parmesan crisps.

By BelGioioso Cheese